I’m a little confused at the trend of this thread towards commercially bottled sauces. Sure, we keep Cholula and Tabasco on hand to sprinkle at the last minute on something that just didn’t turn out with enough flavor, but it is so easy to make fresh sauce / salsa with modern appliances (in our case a Black and Decker chopper, I think $15) that relying on commercial stuff seems way too lazy for most (but not Frank Deis) who post here. We like seeded 1 / 3 Paisilla chile (vegetal), 1 / 3 serrano (gotta have a little heat) and 1 / 3 garlic, plus salt to taste. Want more liquid? Add vinegar. Want more heat? Substitute Habaneros. This was great last night with grilled Japanese eggplant chips and verdicchio. No sauce from a bottle would come close, and prep time is 5 minutes.